Tempo de infusão
5 minutes
Método: iced
Nº de infusões
1
Recomendado
Temp. da água
0°C
Recomendado
Proporção de folhas
4 g / 100 ml
150 ml recomendados
Oxidação
—
Cafeína
—
Notas em destaque
SeaweedUmamiCreamGramaPinhoButter
Visão geral
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Kabuse cha is a style of tea that shares characteristics with gyokuro and sencha. The tea plants are shaded for one to three weeks before harvest, which slows photosynthesis and fosters development of L-Theanine amino acids in the leaves. This gives the finished tea a rich, savory undertone and decadent texture. This specific tea is shaded for ten days before harvest, intensifying its deep green hue and imbuing it with a rich, fresh fragrance with notes of pine and butter.